Lightly spray non-stick coating inside a 9 inch pie pan. Pour crust mixture into pan and press mixture along the sides of the pan using a fork. Then press remaining mixture evenly on the bottom of the pan to form a crust. Bake for 5 minutes and set aside to cool.

Using an electric mixer at full speed beat egg yolks and zest for 5 minutes or until mixture has a shiny luster. Slowly pour condensed milk into the mixture and beat for another 3 minutes or until thickened. Reduce mixture to low and add juice just enough to combine. Pour the filling into the cooled pie crust and bake for 12 minutes or until the filling is completely set.

Serving tips: After pie has cooled to room temperature, refrigerate for an hour and serve chilled with crème fraiche or whipped cream and garnish as desired.